Salt in the spotlight

Will your products comply with the salt regulations due to take effect in 2010?

I was once very sceptical about the link between sodium intake and high blood pressure. But now it's been proven that high blood pressure can play a significant role in the likelihood of having a heart attack or a stroke. And it is widely accepted that a high salt intake is a significant risk factor in developing life threatening conditions.

Many food manufacturing companies have made significant steps in reducing the level of salt in their products. Bread and breakfast cereal manufacturers have led the way in improving the health of the nation. But it is a disgrace, how some firms have done little to reduce salt in their ranges. And I am afraid that some of the product developers are the culprits. For example, we all know that chefs lace dishes with salt, saying that foods "needs more seasoning"

But it is quiet possible to re-educate your pallet, there was a time when I would taste food and then sometimes reach for the salt pot. Some people reach for it even before they have tasted the food. But I think that there has, in general, been a move away from adding salt to cooked meals. If I am preparing some dishes such as a beef casserole, I would add a little salt but much less than I used to. Because there has been an overall reduction of salt intake in my diet, I find that when I taste some manufactured foods, I now find them unpleasantly salty.

There are options to reduce salt in a dish while maintaining flavour. Careful use of ingredients can produce a tasty dish which is low in salt. I am not advocating a salt-free diet; we obviously need salt in our diet to survive.

The guidelines suggest a maximum of 6g per day. And despite some excellent campaigns, the average person still consumes 8.5g per day.

We in the food industry need to do our bit to improve the health of the nation.

''Celia Wright prepared produce technologist Sainsbury celia@cheftech.co.uk''